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Baked Potato Chips are the crispy, crunchy snack you can feel good about, made with real potatoes, a drizzle of olive oil, and a sprinkle of rosemary and sea salt, all baked instead of fried. I started making these *for movie nights* with the girls and now we never buy the bagged kind. If you love an easy homemade snack, serve them with our creamy smoked salmon dip.
A mix of Yukon gold and sweet potatoes, thinly sliced and baked, gives you two kinds of crispy chips from one simple recipe.
Baked Potato Chips Quick Look
- 🕒 Prep Time: 15 minutes
- 🌡️ Cook Time: 25 minutes
- ⏳ Total Time: 40 minutes
- 🍽️ Serving: 6 servings
- ⚡ Calories: 242kcal
- 🌶️ Flavor Profile: Crispy and lightly salted with fresh rosemary and a hint of natural sweetness
- ✋ Difficulty: Easy, as simple as our air fryer baked potatoes
Quick Answer
To make baked potato chips, thinly slice Yukon gold and sweet potatoes on a mandoline, about 1/16 inch thick. Toss the slices in olive oil, sea salt, and rosemary, then spread them in a single layer on baking sheets. Bake at 300 degrees F for 20 to 25 minutes, flipping halfway, until crisp and golden. Let them cool to crisp up even more. It makes about 6 servings of crunchy, better-for-you chips.
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Why This Recipe Works
Click to see the technique science
- Baked, not fried. A light toss of olive oil is all it takes to get crispy chips without a pot of hot oil or a deep fryer.
- Slice them thin and even. A mandoline gives uniform, paper-thin slices that bake up crisp instead of chewy.
- Two potatoes, two chips. Yukon gold gives a classic savory crunch while sweet potato adds color and a hint of natural sweetness.
- A low, slow oven. Baking at a lower temperature dries the slices out evenly so they crisp without burning.
- Fresh rosemary and sea salt. A simple, fragrant seasoning makes these taste far better than anything from a bag.
- They crisp as they cool. Letting the chips rest after baking firms them up into that perfect snappy crunch.
Why You’ll Love This Recipe
- They are a crispy, crunchy snack made from real potatoes with no deep frying.
- A mix of Yukon gold and sweet potato gives you two kinds of chips in one batch.
- They are perfect for scooping up our hot spinach artichoke dip or any favorite dip.
Key Ingredients
Here is what makes these baked potato chips so good. Just five simple ingredients, no deep fryer required.
- Yukon Gold Potatoes: Their thin skin and creamy texture bake into a classic, savory, crispy chip.
- Sweet Potatoes: They add gorgeous color and a touch of natural sweetness to balance the batch.
- Olive Oil: Just a light coating helps the chips crisp up and turn golden in the oven.
- Sea Salt: A sprinkle of fine sea salt seasons every chip and brings out the potato flavor.
- Fresh Rosemary: Finely chopped rosemary adds a fragrant, herby note you cannot get from a bag.
See recipe card for exact quantities.
Variations and Substitutions
These baked potato chips are easy to season your own way.
- Keep it classic: Skip the rosemary and use just sea salt for plain, snackable chips.
- Make them spicy: Toss in a little chili powder, cayenne, or smoked paprika before baking.
- Go cheesy: Sprinkle grated parmesan over the chips in the last few minutes of baking.
- Use other potatoes: Russets work great too, or go all sweet potato for sweet potato chips.
- Serve with a dip: They are made for scooping our Mexican street corn dip.
How to Make Baked Potato Chips
- Wash and dry the potatoes, then use a mandoline to slice them very thin, about 1/16 inch thick.
- In a large bowl, stir together the olive oil, sea salt, and fresh rosemary.
- Add the potato slices to the bowl and toss until every slice is evenly coated in the oil mixture.
- Lay the slices in a single layer on baking sheets and bake at 300 degrees F for 20 to 25 minutes, flipping halfway, until crisp and golden. Watch the sweet potatoes closely, as they brown fast.
Recipe Tips & Tricks
- Slice as thin as possible with a mandoline, around 1/16 inch, so the chips bake up crisp and not chewy.
- Pat the slices dry before tossing them in oil to help them crisp instead of steam.
- Use a single layer on the baking sheets with no overlapping, so every chip gets crisp.
- Bake low and slow at 300 degrees F so the chips dry out evenly without burning.
- Watch the sweet potatoes, they brown faster than the Yukon golds and can scorch quickly.
- Flip them halfway through baking so both sides turn golden and crisp.
- Let them cool on the pan for a few minutes, since they crisp up even more as they rest.
Serving Ideas and Suggestions
Baked potato chips are the ultimate snack-time crowd-pleaser. Pile them into a big bowl or basket and set them out for game day, movie night, or an afternoon snack alongside sandwiches and wraps.
They are made for dipping. Serve them with our creamy smoked salmon dip, hot spinach artichoke dip, or Mexican street corn dip for the perfect appetizer spread.
Love a crispy potato side? Try our loaded french fries and air fryer baked potatoes for more easy potato favorites.
Baked Potato Chips FAQs
The most common reasons are slices that are too thick, chips that overlap on the pan, or pulling them out too soon. Slice them paper-thin, keep them in a single layer, and let them cool fully, since they crisp up more as they rest.
A mandoline makes it much easier to get even, paper-thin slices that bake up uniformly crisp. You can use a sharp knife, but it is harder to get them thin and consistent enough.
Soaking is optional. A quick soak in cold water removes some starch for an even crispier chip, but you must dry the slices very well afterward. This recipe skips the soak and still bakes up crisp.
Store cooled chips in an airtight container at room temperature for up to 3 days. If they soften, pop them back in a warm oven for a few minutes to re-crisp.
Yes. Air fry the seasoned slices in a single layer at 300 degrees F for about 10 to 15 minutes, shaking the basket often, until crisp. Work in batches so they are not crowded.
Creamy dips are a perfect match. Try them with French onion dip, ranch, our smoked salmon dip, spinach artichoke dip, or a simple sour cream and chive dip.
Snack time sorted? Pair these chips with our creamy smoked salmon dip for the easiest crowd-pleasing appetizer.
Homemade Baked Potato Chips
Ingredients
- 3 medium sweet potatoes
- 3 medium Yukon Gold potatoes
- 1/4 cups olive oil
- 1 teaspoon fine sea salt
- 1 teaspoon fresh finely-chopped rosemary
Instructions
- Preheat the oven to 300°F.
- Wash and pat dry sweet potatoes and Yukon Gold potatoes. Use a mandoline and thinly slice evenly about 1/16 of an inch thick.
- Mix the olive oil, salt, and rosemary in a large bowl.
- Add the sliced potatoes to the bowl. Toss together, making sure each slice is covered by the oil mixture.
- Lay the potato slices on baking sheets in a single layer, not touching. Bake in the oven for 20-25 minutes, flipping halfway through. Depending on how many potato slices you have, you will have to repeat this process 3-5 times until all potatoes are baked. Pay attention to the sweet potatoes, as they can burn very fast!
- Remove from the oven and let them cool slightly before serving.
Notes
- This makes a large batch, but you can easily double it or cut it in half.
- Other potatoes can be used, see above for which I recommend.
- To make it suit your tastes, add a seasoning blend.
- Reheating in the oven or air fryer is best.
- Leave the skins on or off to your preference.
- Use any of your favorite dippings sauces for this recipe
- These can be frozen, see above on how to do that.
Nutrition
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